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Sharp R-772 Manual

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WAS SIND MIKROWELLEN?
Suecia
ARROZ CON PISTACHOS Y FRESAS
Pistaschris med zordgubbe
Tiempo total de cocción: 23-30 minutos
Utensilios: fuente con tapa (volumen 2 l)
Ingredientes
125 g de arroz de grano largo
150 ml de leche
175 ml de agua
1 vaina de vainilla
1 pizca de sal
50 g de azúcar
250 g de fresas
40 g de azúcar
40 ml de "Cointreau" (licor de naranja, de 40%
en volumen)
200 ml de nata
1 clara de huevo
50 g de pistachos
1. Poner el arroz en la fuente y rellenar con el
líquido. Abrir la vaina de vainilla y agregarla,
junto con sal y azúcar, al arroz. Tapar y cocer,
revolviendo una vez mientras se cuece.
3-5 min. 900 W después
20-25 min. 270 W
Terminada la cocción, dejar reposar el arroz
unos 5 minutos.
2. Partir las fresas en mitades y mezclarlas con el
azúcar y el licor de naranja.
3. Sacar la vaina de vainilla del arroz y dejarlo
enfriar, revolviéndolo sobre una fuente de agua
fría. Batir separadamente la nata y la clara de
huevo hasta montarlas. Mezclar con el arroz frío
primero los pistachos, después la nata batida, y
al final la clara de huevo con el arroz frío.
4. Preparar el arroz en una fuente grande, hacer un
hueco en el centro y llenarlo con las fresas.
Países Bajos
PONCHE
Vuurdrank (10 porciones)
Tiempo total de cocción: 8-10 minutos
Utensilios: fuente con tapa (volumen 2 l)
Ingredientes
500 ml de vino blanco
500 ml de vino tinto, seco
500 ml de ron, de 54 % en volumen
1 naranja entera
3 barritas de canela
75 g de azúcar
10 Cdtas azúcar almibarada
1. Primero echar el alcohol en la fuente. Sacar una
cáscara delgada de la naranja y poner esta
cáscara en el alcohol, junto con la canela y el
azúcar. Tapar y calentar el ponche.
8-10 min. 900 W
2. Sacar la cáscara de naranja y la canela. Poner
una cucharadita de azúcar almibarada en vasos
para "grog", rellenar con el ponche y servir.
BEBIDAS, POSTRES Y TARTAS
11. R-772_Spanish_Cook 29/6/99 3:34 pm Page 268
… 270 …


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